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13 results on '"Semjon, Boris"'

3. Effect of Concentration of Flaxseed (Linum usitatissimum) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat

Author

Bartkovský, Martin, primary, Sopková, Drahomíra, additional, Andrejčáková, Zuzana, additional, Vlčková, Radoslava, additional, Semjon, Boris, additional, Marcinčák, Slavomír, additional, Bujňák, Lukáš, additional, Pospiech, Matej, additional, Nagy, Jozef, additional, Popelka, Peter, additional, and Kyzeková, Petronela, additional

Published
2022
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6. Effects of Dietary Supplementation of Humic Substances on Production Parameters, Immune Status and Gut Microbiota of Laying Hens

Author

Mudroňová, Dagmar, primary, Karaffová, Viera, additional, Semjon, Boris, additional, Naď, Pavel, additional, Koščová, Jana, additional, Bartkovský, Martin, additional, Makiš, Andrej, additional, Bujňák, Lukáš, additional, Nagy, Jozef, additional, Mojžišová, Jana, additional, and Marcinčák, Slavomír, additional

Published
2021
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12. The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region.

Author

Regecová I, Výrostková J, Semjon B, Lovayová V, Jevinová P, Megyesy Eftimová Z, Bartkovský M, Pipová M, and Marcinčák S

Abstract

This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS. Identification was further verified via Sanger sequencing of PCR amplicons, which confirmed the presence of less common wild yeasts in Tokay wine must samples, including Aureobasidium pullulans , Cryptococcus magnus , Torulaspora delbrueckii and Rhodotorula sp. The highest species diversity was observed in the macerated group. These findings indicate that the quality and distinctiveness of Slovak Tokay wines can be increased by careful management of the maceration process during winemaking procedures.

Published
2024
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13. Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat.

Author

Marcinčák S, Semjon B, Marcinčáková D, Reitznerová A, Mudroňová D, Vašková J, and Nagy J

Abstract

Humic substances with a high proportion of humic acids (more than 40%) have been classified by the European Commission as feed materials that can be used in animal nutrition since 2013. A protective effect on the intestinal mucosa, as well as anti-inflammatory, adsorptive and antimicrobial properties, were recorded. Nutrient absorption, nutritional status and the immune response in chickens supplemented with HSs were significantly improved. HSs have the ability to enhance protein digestion as well as the utilization of calcium and trace elements. They are known to improve feed digestibility as a result of maintaining an optimal pH in the gut, leading to lower levels of nitrogen excretion and less odor in the husbandry environment. HSs not only increase digestibility and result in greater utilization of the feed ration but also improve the overall quality of the meat produced. They increase the protein content and reduce the fat content in breast muscles. They also contribute to improving the sensory characteristics of the meat produced. Their antioxidant properties improve the oxidative stability of meat during storage. The influence of HSs on fatty acid composition may be one of the reasons that meat has a more beneficial effect on the health of consumers.

Published
2023
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